Best 3 Berger Cookies Recipes
Berger cookies are a delightful and traditional German Christmas treat that are sure to bring joy to your holiday season. These cookies are characterized by their soft, pillow-like texture and unique flavor, which comes from a combination of almonds, spices, and citrus. Whether you're a seasoned baker or a novice in the kitchen, this guide will provide you with everything you need to know to create the perfect batch of Berger cookies. We'll cover the essential ingredients, provide step-by-step instructions, and offer helpful tips for ensuring your cookies turn out perfectly. So, gather your ingredients, preheat your oven, and let's embark on a delicious journey of baking Berger cookies.
Check out the recipes below so you can choose the best recipe for yourself!
COPYCAT BERGER COOKIES
After a friend who had recently traveled to Baltimore sent me a package of Berger cookies, I was hooked. They disappeared so quickly, I decided to try to re-create them at home. After many tests and tweaks, my husband and I gained 6 pounds between the two of us, but it was worth it-I landed on a reproduction of the famous cookie I'm so proud of. -Marina Castle Kelley, Canyon Country, California
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 35 cookies
Number Of Ingredients 14
Steps:
- Preheat oven to 400°. Beat butter, baking powder, salt and vanilla until combined. Add sugar; beat until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Add flour alternately with sour cream, beginning and ending with flour; do not overmix., Drop by 3 tablespoonfuls onto greased baking sheets. With wet fingers, flatten each into a 3-in. circle., Bake 10 minutes or until edges start to brown. Cool on pan 5 minutes; remove to wire racks to cool completely. , For icing; in a small saucepan, stir icing ingredients over low heat just until chocolate melts and mixture is smooth. Remove from heat; cool to room temperature. Using a hand mixer, beat on high until mixture thickens and becomes lighter in color, 6-7 minutes. , Spread 2 Tbsp. icing over flat side of each cookie; let stand until set. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 296 calories, Fat 17g fat (10g saturated fat), Cholesterol 37mg cholesterol, Sodium 159mg sodium, Carbohydrate 34g carbohydrate (19g sugars, Fiber 2g fiber), Protein 4g protein.
COPYCAT BERGER COOKIES
Berger cookies are a product of Baltimore's DeBaufre Bakeries. They are similar to New York City's Black and Whites (a.k.a. Half-and-Halfs or Half Moons). They are cake-like cookies piled with thick, rich chocolate icing. The cookies themselves are on the dry side, so the icing is there to help provide moisture and richness. Store in single layers in an airtight container at room temperature for up to 5 days.
Provided by thymeforpineapple
Time 2h55m
Yield 24
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Position oven racks in top and bottom thirds of oven. Line two large rimmed baking sheets with parchment paper.
- Beat butter, vanilla, baking powder, and salt together in the bowl of a stand mixer fitted with a paddle attachment on medium-high speed until creamy, about 3 minutes, scraping down the sides of the bowl as needed. Beat in sugar on medium-high speed until smooth, about 1 minute. Add egg; beat on low until just combined, scraping down the sides of the bowl as needed. Alternately add flour and milk on low speed, beginning and ending with flour, until just combined.
- Drop slightly rounded tablespoons of dough 2 inches apart onto the prepared baking sheets. Roll dough with floured hands into balls, then gently flatten each ball to a 1 1/2-inch wide circle.
- Bake in the preheated oven, rotating pans halfway through, until golden brown on bottoms, about 10 minutes. Place pans on wire racks; let cool completely on pans, about 30 minutes.
- Meanwhile, bring 1 inch of water in a small saucepan to a boil over medium-high heat; reduce heat to medium. Place chocolate chips, cream, corn syrup, and vanilla for icing in a medium, heat-proof bowl; place bowl over simmering water in the saucepan; cook over medium heat, whisking constantly, until chocolate is melted and mixture is combined, about 5 minutes. Remove bowl from heat; whisk in 1 cup plus 2 tablespoons confectioners' sugar and salt until smooth and thickened, 2 minutes.
- Dip the flat side of each cookie into the warm icing; return to the baking sheet, chocolate-side up. Let cookies and chocolate cool slightly, uncovered, to room temperature, about 10 minutes. Spread remaining icing evenly over chocolate-dipped cookie tops (about 1 tablespoon each). Let sit at room temperature, until icing is completely set, about 1 1/2 to 2 hours.
Nutrition Facts : Calories 168.5 calories, Carbohydrate 24.3 g, Cholesterol 21.7 mg, Fat 7.9 g, Fiber 0.8 g, Protein 1.7 g, SaturatedFat 4.8 g, Sodium 89.3 mg, Sugar 16.3 g
BERGER COOKIES RECIPE - (3.9/5)
Provided by á-24918
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 F. Line 2 baking sheets ( like to make cookies on stones...perfect edges and evenly baked to perfection! with parchment paper of Silpat mats and set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter, salt, vanilla, and baking powder. Add in sugar, then egg and blend to incorporate. With the mixer on low, alternately add the flour and milk, beginning and ending with the flour. Mix until just blended. Drop teaspoon sized drops of dough onto the prepared baking sheets, spacing about 3 inches apart. Using the bottom of a greased glass, flatten each cookie to about 1 1/2 inches. Bake for 10-11 minutes until the bottom of the cookies are just beginning to brown. Be sure not to overbake the cookies, they should be soft and cake-like. Cool cookies on pans for 5 minutes before transferring to a rack to cool completely. While the cookies are cooling, make the icing. Place chocolate chips, corn syrup, vanilla and cream in a microwave safe bowl and microwave in 30 second intervals until chocolate begins to melt. Stir mixture until smooth. Add in confectioners' sugar and stir until blended completely. Allow icing to cool to room temperature. Dip the bottom of the cooled cookies into the icing and place icing side up on baking sheets. After all cookies have been dipped, dollop remaining icing on top of iced cookies (you want LOTS of icing!) and evenly spread using a small knife. Allow icing to set. Store cookies in an airtight container at room temperature. Note: Icing will set completely in about 6 hours, but you can of course eat them before it has set. Just don't store them until the icing is hardened.
Tips:
- Use high-quality ingredients. This will make a big difference in the taste of your cookies.
- Cream the butter and sugar together until light and fluffy. This will help to incorporate air into the cookies, making them light and airy.
- Don't overmix the dough. Overmixing can make the cookies tough.
- Chill the dough for at least 30 minutes before baking. This will help the cookies to hold their shape and prevent them from spreading too much.
- Bake the cookies in a preheated oven. This will help to ensure that they bake evenly.
- Let the cookies cool completely before storing them. This will help to prevent them from becoming soggy.
Conclusion:
Berger cookies are a delicious and easy-to-make treat that can be enjoyed by people of all ages. With a few simple tips, you can make sure that your Berger cookies turn out perfectly every time. So next time you're looking for a sweet snack, give Berger cookies a try. You won't be disappointed!
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